Chicken Parmigiano
Crispy, golden chicken meets layers of bubbling mozzarella, bright tomato sauce, and fragrant herbs in this timeless Italian comfort dish. Playful in its gooey cheese pull yet refined with Parmigiano Reggiano and fresh basil, this chicken Parmesan feels right at home on a weeknight table—or dressed up for a cozy dinner party.
Serves 2
Ingredients
- 1 ounce chicken breast (boneless, skinless, butterflied & pounded 1/4" thick)
- 2 cups panko breadcrumbs
- 1/2 cup freshly grated Parmigiano Reggiano
- 1/2 cup fresh parsley leaves
- 3 sprigs fresh oregano (leaves only)
- olive oil
- 1 cup all purpose flour
- 3 large eggs (whisked with 2 TB water)
- 3 garlic cloves (peeled and smashed)
- tomato sauce
- 1 cup low moisture mozzarella (grated)
- a few basil leaves
- kosher salt and freshly ground black pepper
- Quick Tomato Sauce
- 2 tablespoons olive oil
- 1 garlic clove (Peeled and smashed)
- 2 cups passata
- basil leaves
- 2 ounces chicken breast (boneless, skinless, butterflied & pounded 1/4" thick)
- 4 cups panko breadcrumbs
- 1 cup freshly grated Parmigiano Reggiano
- 1 cup fresh parsley leaves
- 6 sprigs fresh oregano (leaves only)
- olive oil
- 2 cups all purpose flour
- 6 large eggs (whisked with 2 TB water)
- 6 garlic cloves (peeled and smashed)
- tomato sauce
- 2 cups low moisture mozzarella (grated)
- a few basil leaves
- kosher salt and freshly ground black pepper
- Quick Tomato Sauce
- 4 tablespoons olive oil
- 2 garlic clove (Peeled and smashed)
- 4 cups passata
- basil leaves
- 5 ounces chicken breast (boneless, skinless, butterflied & pounded 1/4" thick)
- 10 cups panko breadcrumbs
- 2 1/2 cups freshly grated Parmigiano Reggiano
- 2 1/2 cups fresh parsley leaves
- 15 sprigs fresh oregano (leaves only)
- olive oil
- 5 cups all purpose flour
- 15 large eggs (whisked with 2 TB water)
- 15 garlic cloves (peeled and smashed)
- tomato sauce
- 5 cups low moisture mozzarella (grated)
- a few basil leaves
- kosher salt and freshly ground black pepper
- Quick Tomato Sauce
- 10 tablespoons olive oil
- 5 garlic clove (Peeled and smashed)
- 10 cups passata
- basil leaves
- 10 ounces chicken breast (boneless, skinless, butterflied & pounded 1/4" thick)
- 20 cups panko breadcrumbs
- 5 cups freshly grated Parmigiano Reggiano
- 5 cups fresh parsley leaves
- 30 sprigs fresh oregano (leaves only)
- olive oil
- 10 cups all purpose flour
- 30 large eggs (whisked with 2 TB water)
- 30 garlic cloves (peeled and smashed)
- tomato sauce
- 10 cups low moisture mozzarella (grated)
- a few basil leaves
- kosher salt and freshly ground black pepper
- Quick Tomato Sauce
- 20 tablespoons olive oil
- 10 garlic clove (Peeled and smashed)
- 20 cups passata
- basil leaves
Directions
- Preheat oven to broil. Prepare a sheet tray with a rack fitted inside.
- On a clean work surface, add chicken breast. Place the chicken breast vertically towards you, starting at the thickest end, cut parallel through the chicken breast, leaving it attached at the farthest end to create "butterfly wings".
- Cover with plastic wrap and gently pound chicken breast out until desired thickness, 1/4" thick. Set aside and prepare dredging station.
- To the carafe of a food processor, add panko, parm, parsley, oregano, salt, and pepper. Pulse until combined. Set aside.
- Add 2-3" of oil to a large saute pan over medium high heat.
- To 3 separate 1/4 sheet trays or high sided bowls, add flour, then whisked eggs, and breadcrumbs. Season both sides of chicken with salt and pepper.
- Carefully dip in flour, then egg, then breadcrumb. Place directly into preheated oil. Fry on both sides until golden brown and crispy, about 5 minutes per side.
- After the first side is golden, flip, add garlic cloves to oil and cook 5 more minutes on the other side, basting as it cooks.
- Remove the prepared sheet tray. Top with some tomato sauce & shredded mozzarella.
- Place into broiler and cook until golden and bubbly, about 4-5 minutes.
- Meanwhile, add basil leaves to garlic oil and cook for 1 minute.
- Remove to a paper towel lined plate & reserve for garnish.
- Remove chicken from oven & garnish with crispy basil and freshly grated Parmigiano Reggiano.